Taste the sauce and season with salt if you think it needs it, then spoon it over the meat. If there is a lot of brothy sauce-1 ½ cups or more-tip or ladle it into a saucepan and boil it down to about one cup. Spoon off any rendered fat that’s floating over the juices. When you are ready to serve, use tongs to transfer the meat and onions to a serving bowl, breaking the pieces up into coarse shreds. Slow-cook on high 6 hours until the meat is fall-off-the-bone tender (the dish can hold on a slow-cooker’s “keep warm” function for 4 more hours or so). Place the lid on the slow cooker, then turn it on high. Pour ½ cup water around the meat, fold up the banana leaves to roughly cover everything. Lay in the meat and pour the marinade over and around the roast. If you have banana leaves, cut two 2-foot sections and use them to line a slow-cooker-lay one down the length, the other across the width. You can also scoop everything into a small bowl, then use the back of a spoon to work it all together. Place the half package of achiote seasoning in a blender with the lime juice and 2 teaspoons salt. 1 large white onion, sliced about 1/4-inch thick.1/2 1-pound package banana leaves, defrosted if frozen (optional). 1/2 of a 3.5-ounce package prepared achiote seasoning.If that appeals, split them in half, take out the seeds and lay, cut side down, over the meat. A final note: hot yellow chiles (like Hungarian wax) are commonly cooked with the meat in Yucatan. Fried black beans, a salad and warm corn tortillas are my favorite accompaniments for this slow-cooked wonder. Using a bone-in pork shoulder roast offers a rich flavor reminiscent of the whole pig version, and slow-cooking equals delicious satisfaction. You just have to scale back the normal party-size portions, use prepared achiote seasoning and employ a slow-cooker (or Dutch oven, for oven-braising). Truth is, you can make a delicious, satisfying, simple version of Mexico’s big-deal cochinita pibil for an everyday dinner. After all, in all its glory, we’re talking a whole pit-cooked pig, smeared generously with the unique savor of rusty-colored achiote seasoning and served with the meaty cooking juices, a drizzle of habanero fireworks and the citrus-sour of pickled red onion. Just say cochinita pibil in the Yucatan (or practically anywhere in Mexico nowadays), and thoughts of celebration come to mind.
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